Creamy Christmas Cheesecake
A delightful cheesecake that combines creamy layers with vibrant colors, perfect for holiday gatherings.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/2 cup butter, melted
Filling
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs Add eggs one at a time to maintain a smooth batter.
- 1 cup sour cream
- 1/4 cup sugar (for topping)
- 1 teaspoon vanilla extract (for topping)
- Red and green food coloring Used for marbling.
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- Combine graham cracker crumbs with melted butter, mix well, and press into the bottom of a 9-inch springform pan.
Filling
- In a mixing bowl, beat together the softened cream cheese and sugar until smooth.
- Add 1 teaspoon of vanilla extract and mix well.
- Add the eggs one at a time, mixing on low speed after each addition.
- Divide the batter into three bowls: keep one plain, add red food coloring to the second, and green to the third.
- Pour the plain batter into the crust, followed by the red and green batters. Use a skewer to swirl for a marbled effect.
Baking
- Bake for 55-60 minutes until set but with a slight jiggle in the center.
- Let the cheesecake cool to room temperature.
- For the topping, mix sour cream, 1/4 cup sugar, and 1 teaspoon vanilla extract. Spread over cooled cheesecake.
- Bake for an additional 10 minutes, then cool before refrigerating for at least 4 hours or overnight.
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Notes
Ensure cream cheese is at room temperature for best mixing results. A water bath can help prevent cracks.